Beef Stroganoff in the Multivariate

Beef Stroganoff is one of the most popular dishes of Russian cuisine, which has spread throughout the world. In translation from the French language Bœuf Stroganoff means "meat in the style of Stroganov". The technology for making beef stroganes in a multivark is a bit different from the classic recipe, but the stew so obtained is very tasty, juicy and soft. Check it out for yourself!

Beef Stroganoff in a multivariate

Ingredients:

• beef tenderloin - 1 kg;
• flour - 2 tbsp. spoons;
• onion - 1 pc .;
• water - 1 item;
• salt, pepper - to taste;
• sour cream - 250 ml;
• vegetable oil, butter - for roasting.

Preparation

How to cook beef Stroganoff in a multivariate? We take beef, slightly beat off and cut by strips across the fibers. At the bottom of the multivarcher, pour a little vegetable oil, lay the meat and fry it, setting the "Bake" mode, 15 minutes with the lid open. Then mix well, season with salt and pepper to taste. Then we pour the beef with water, close the lid and extinguish it in the "Quenching" mode for an hour. And this time while we are preparing the roast. To do this, chop the onion finely, pat in oil, sprinkle a little flour and fry until golden brown. Then put the fry in the meat, add sour cream, salt, pepper and stew for another 25 minutes on the same regime!

Beef stroganoff from a pork in a multivark - recipe

Of course, classic Beef Stroganoff is made from beef, but this dish can also be made from pork. It tastes more delicious, and the cooking time is significantly shortened. Serve this dish with rice or boiled potatoes.

Ingredients:

• pork - 1 kg;
• sour cream - 200 ml;
• tomato paste - 100 ml;
• onion - 1 pc .;
• flour - 1 tbsp. a spoon;
• water - 0.5;
• salt, pepper - to taste.

Preparation

The recipe for making beef stroganos from pork in a multivarquet is quite simple. Meat cut into slices approximately 1 cm thick, slightly beat off and cut into long thin strips. Onion is cleaned, finely shredded and lightly fried in a frying pan. Then sprinkle it with flour and mix. We pour vegetable oil into the cup of the multivarka, put the meat in, and set the "Baking" mode, prepare it with the lid open. Then add roast, pour in sour cream, add the tomato paste and mix well. Pour half a cup of water, all the salt and pepper to taste. We cook in the "Baking" mode for about 10 minutes and serve it on the table, decorating with fresh herbs.

Beef stroganoff from the liver in a multivariate

Ingredients:

• beef liver - 500 g;
• onion - 1 pc .;
• butter - 50 g;
• flour - 2 tbsp. spoons;
• cream - 200 ml;
• sour cream - 100 ml;
• salt, nutmeg - to taste.

Preparation

Beef liver is thoroughly rinsed under cold running water, removing the films and large veins. Prepared liver cut into small pieces: about 5 cm in length and 1 cm in width. Onions are cleaned and coarsely cut into half rings. Then turn the multivark on the "Baking" mode for about 35 minutes. When the bowl of the multivarka warms up properly, put the cut liver into it and fry it for 5 minutes, stirring occasionally. Next, add butter, cut into pieces, and mix well with the liver. After we put the chopped onion and fry for another 10 minutes, with the lid open. Now pour the flour, salt, mix well and cook, constantly stirring, for 5 minutes. At the last stage we add sour cream, cream and ground nutmeg to taste. We mix everything thoroughly so that no flour remains in the sauce. Close the lid of the multivarquet and stew the liver in a creamy sauce until completely ready.

As a side dish to the liver in a Stroganoff style, mashed potatoes, pasta or rice are perfect.